Kitchen Manager

Key Responsibilities:Oversee daily kitchen operations to ensure smooth and efficient servicePlan, develop, and update menus in line with the hotel’s concept and guest expectationsSupervise and train kitchen staff, ensuring high performance and teamworkMaintain food quality, taste, and presentation standards at all timesManage stock control, ordering, and supplier relationshipsMonitor food costs, portion control, and wastage to stay within budgetEnsure compliance with health, safety, and hygiene regulationsCoordinate with front-of-house teams to ensure seamless service deliveryHandle guest feedback and special dietary requirements professionallyImplement and maintain standard operating procedures within the kitchenSchedule staff shifts and manage labour costs effectivelyEnsure proper maintenance and cleanliness of kitchen equipment and facilities

Minimum Requirements:Diploma or certificate in Culinary Arts or Hospitality ManagementProven experience as a Kitchen Manager, Head Chef, or similar role (preferably in a boutique hotel or luxury environment)Strong leadership and team management skillsExcellent knowledge of food safety standards and kitchen best practicesAbility to work under pressure in a fast-paced environmentGood financial acumen with experience in budgeting and cost controlStrong organisational and time-management skillsFlexibility to work shifts, weekends, and public holidaysPreferred Skills & Competencies:Creativity and passion for food and presentationStrong attention to detailExcellent communication and interpersonal skillsAbility to multitask and problem-solve effectivelyKnowledge of current food trends and guest preferencesExperience with inventory and kitchen management systems